Jolly Hog Proper Porker Sausages Recipe

Rinse and soak

Place the natural hog casings in a bowl of warm water with 1 teaspoon non-iodized salt. Swish gently, rinse thoroughly under running water to remove salt and any residue. Keep casings submerged in clean, cool water while you prepare the meat, changing water if necessary.

Trim and chill meat

Trim any silver skin from the pork shoulder. Cut both the pork shoulder and pork back fat into 1-inch cubes. Spread cubes on a tray, cover, and freeze or refrigerate until very cold but not frozen solid (about 20–30 minutes) — cold meat grinds more cleanly and prevents smearing.

Weigh and season

Weigh meat to ensure proportions approximate 4:1 meat-to-fat. Combine kosher salt, black pepper, sweet smoked paprika, ground coriander, chopped sage, chopped thyme, and brown sugar in a small bowl. Sprinkle seasoning evenly over chilled meat and fat. Toss to distribute.

Grind the meat

Set up a meat grinder with a coarse grind plate (about 6–8 mm). Grind the chilled meat and fat in batches directly into a chilled bowl. If you prefer a finer texture, re-chill the ground meat and pass through the grinder again using a finer plate.

Add liquid and emulsify

Transfer ground meat to a large mixing bowl. Add the dry-seasoning mix (if not already mixed in), then pour in the dry white wine (or cold chicken stock) and 2 tablespoons ice water. Using a sturdy spoon or your hands, mix briskly for 2–4 minutes until the mixture becomes tacky and the proteins begin to bind — this helps sausages hold together when cooked.

Test and adjust

Cook a 1-inch patty of the sausage mixture in a skillet over medium heat until fully cooked. Taste for seasoning and texture. Adjust salt, pepper or sugar if needed. If you add anything, incorporate it by mixing briefly and re-testing another small patty.

Prepare equipment

Fit your sausage stuffer or grinder attachment with a medium-diameter funnel. Keep a bowl of cold water nearby to rinse hands and remove air pockets from the filled sausages.

Load and fill

Slide one end of the rinsed casing onto the stuffer funnel, leaving several inches overhang. Tie a knot (or hold) at the far end. Fill the stuffer with the sausage mixture and push it through slowly, allowing the casing to fill without stretching. Maintain gentle, steady pressure to avoid air pockets.

Form links

When you have a continuous filled length, twist the casing every 4–5 inches to form individual links. Alternate twisting directions between adjacent links to keep them secure. Use your fingers or a skewer to release any trapped air by pricking tiny holes and pressing the air out toward an open end.

Rest and dry

Hang or lay the sausages on a rack in the refrigerator for at least 1 hour to let the casings dry slightly and the flavors meld. For best texture, refrigerate overnight (up to 24 hours) before cooking.

Pan-sear method

Heat 1 tablespoon neutral oil in a heavy skillet over medium heat. Add sausages spaced apart and cook 8–12 minutes, turning every 2–3 minutes so they brown evenly and reach an internal temperature of 160°F (71°C). If sausages brown too quickly before cooking through, reduce the heat and cover for a few minutes to finish cooking gently.

Optional finish

For a buttery glaze, add 1 tablespoon butter to the skillet during the last 1–2 minutes and baste the sausages. Rest sausages on a cutting board for 5 minutes before serving to let juices redistribute.

Serving suggestions

Serve Jolly Hog Proper Porker Sausages hot with mustard, chutney or your favorite sides (mashed potatoes, braised cabbage, or crusty rolls). Sausages also refrigerate up to 3 days or freeze up to 3 months.